Mochi Ice Cream Recipe もちアイス 作り方レシピ
Hi, I am Francis, the
host of this show "Cooking with Dog. "Let’s shape the mango gelato
into balls. Use an ice cream scoop to make the gelato into balls and place them
into foil baking cups. Let the cups and tray cool in a freezer before use. Work
very quickly to avoid melting and firm up 8 gelato balls in the freezer
completely. Next, let’s purée the mango jam. Spoon the jam onto a flat, or
uragoshi strainer. Press the jam with a wooden paddle and continue scraping
toward you. Removing the lumps from the jam will prevent the mochi from
breaking later. Flip the strainer over. Gather 1 tablespoonful of the mango
purée with a spatula. Let’s make the mochi, pounded sticky rice. Combine the
sticky rice flour and sugar in a microwave-safe bowl and mix well with a
spatula. Add a little water at a time and mix just enough to get rid of the
pockets of flour. Add the mango jam to
the mixture and continue to mix. Finally, add the mizuame, a type of Japanese
sweetener. Mizuame will also moisten the mochi, but if it is not available, add
extra sugar. Loosely cover the bowl with plastic wrap. Heat the mixture in a
microwave at 600 watts for 2 minutes. Cooking time depends on the wattage of
the microwave so adjust the time accordingly. Remove the plastic wrap and mix
with a spatula until smooth. Loosely
cover the bowl with the plastic wrap again. Microwave the mochi for additional
40 seconds. Remove the plastic wrap and thoroughly mix the mochi with the
spatula. When the surface becomes glossy, place the mochi onto a tray that is
generously covered with potato starch. This thick layer of starch will prevent
the mochi from sticking. Sprinkle more starch on top with a mesh strainer.
Lightly pat the mochi, spreading it into a 6-by-12-inch sheet. Allow it to sit
and cool and then place it in the fridge for about 30 minutes. Let’s prepare 8
pieces of mochi for the mochi ice cream. Cut the sheet of mochi in half
lengthwise and then cut it crosswise into 8 square pieces. With a scraper,
place each mochi onto your palm. Remove the excess starch with a pastry brush.
Flip it over and remove the starch on the other side. Place the mochi onto a
plate covered with plastic wrap and then cover it with another sheet of plastic
wrap. Repeat the process and layer each mochi and plastic wrap one after the
other. Cover the plate and place it in the freezer for 30 minutes to 1 hour.
Let’s make the mochi ice cream. Remove one gelato ball from the freezer and
place it onto the chilled mochi with the rounded side facing down. Place the
gelato along with the plastic wrap into a small cup. Gather the mochi up to the
center around the gelato. Put starch on your fingertips to prevent the mochi
from sticking. Wrap the gelato with plastic wrap, hold it with a bag clip and
then quickly place it in the freezer to firm up . You should work on only one
filling at a time to avoid melting. Now, the gelato is completely firmed up.
Remove the clip and plastic wrap and place the mango mochi ice cream onto a
plate. Put the blueberry and strawberry mochi ice cream next to it. Ice cream
will easily melt so please finish each process as quickly as possible. You can
choose your favorite jam and ice cream and enjoy the variations in color and
taste. It takes many steps to make the mochi ice cream, but the taste is really
amazing!Good luck in the kitchen!
Sourch:http://iam4you-kh.blogspot.com/
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